Blackened Shrimp On Kale And Mashed Sweet Potatoes With Andouille Cream Recipes

Steps:

• For the sweet potatoes, in a one-gallon saucepot, add the potatoes and cover with water. Bring to a boil and cook until fork tender. When cooked, strain potatoes. In a large bowl, while potatoes are still hot, add honey, butter, cinnamon, salt, and pepper. Mash together and reserve on stovetop with low heat.
• For the andouille cream, in a large saute pan with the olive oil, sweat the garlic and shallots. Add the celery and saute for one minute. Add the white wine, sausage, and thyme. Reduce for about one minute to half. Add heavy cream and reduce mixture by half again. Stir in Cajun seasoning and butter, saute for one minute. Stir in parsley and season. Be sure to remove thyme sprig before serving. Reserve on stovetop with low heat.
• For the shrimp, dredge shrimp in blackening spice. Season each side of the shrimp with salt and ground black pepper. In a hot saute pan with olive oil, pan sear shrimp. Be sure not to burn the blackening spice, or it will turn very bitter in taste.
• For the presentation, spoon the potatoes in the center of a serving plate. Then stand three shrimp on the potatoes, with the tails in on top. Lastly, spoon a portion of the andouille cream on top of the shrimp and potatoes.

Steps:

• Mix spice ingredients thoroughly in a small bowl (make a double or triple batch and store the remainder for later use!) Dredge shrimp through the mixture.
• Place a large skillet over a very high heat, and melt the butter.
• Place the shrimp in the skillet and turn heat down to medium.
• Cook on both sides for approximately 7 minutes (maybe less) each- pay attention to the shrimp as they cook quickly; when the shrimp curl, they are done.
• Optional – sprinkle the vegetables with the spice mix and sauté in the butter in the same skillet.
• Serve with lots of garlic bread and ice-cold beer or chilled white wine.